Tuesday, October 30, 2012

Happy Halloween

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I was a devil...in a red dress. Yup, wore a bright red dress......AND high heels! (They came off after about an hr and a half lol)

Wednesday, October 24, 2012

Pumpkin Pancakes, low carb!

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These were so good! I was only able to eat one of these.

The recipe makes about 6 pancakes, medium-large in size. Based on the brands of products I used, one pancake has 100 calories, 3.3carbs, and 11g of protein!

What you need:

-1/2 cup pumpkin
-1/2 cup ricotta cheese
-4 eggs
-1/2 tsp cinnamon
-2 tsp vanilla extract
-1 tsp aluminim free baking powder
1/2 cup (or one scoop) of vanilla protein powder.

In a mixing bowl, beat the 4 eggs with a hand mixer to make them fluffy. Add all of the other ingredients, and mix with the mixer.

Scoop the mixture into a pan and cook like a "regular" pancake.

I dusted mine with a small amount of powdered sugar and a small amount of lite maple syrup, this is not included in the nutrition facts. (...neither is the sausage on the side!)

When I normally make pancakes out of the box mixture, I don't have to spray my pan with non-stick spray, with these I did. They were sticking when I went to turn them so if you lightly spray your pan in between each pancake they will not stick as much.

What's YOUR number?

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My number is 240. What is this number? The number I cannot get under!

It seems like we all have a certain weight where we hit a wall and it's hard to get any lower. Since I have weighed more than 240lbs, I have always struggled getting under that number. And now, we meet again.

My weight is still bouncing between 241-244lbs. All I want to see on the scale is two-hundred-thirty-anything. I don't care if it's 239.9, I'll take it!

I'm getting so frustrated that it will not get below this, it's where I always struggle. I WILL GET UNDER 240, I'm just getting impatient.

I had my husband hide our scale. It has been two days now. I'm going crazy not getting on it, but I'm going to wait until Saturday morning to weigh myself.

Thursday, October 18, 2012

My dinner! Yum! Grilled chicken dish!

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This came out really good, and was so easy to make!

What you need:

  • 4 Chicken breasts, about 4oz each (Or 2 large ones cut in half lengthwise)
  • 1 Red bell pepper
  • 1 bag of fresh spinach
  • 1 cup shredded mozzarella cheese
  • Spices (I like salt, pepper, Mrs. Dash, & Garlic Salt)
  • Olive oil
 What you do:

Preheat oven to 375 for a later step.

Using a grill pan, heat it with olive oil. Lay the chicken on the pan, and sprinkle with the seasonings.Cook on both sides until it's the color brown you like (don't worry about under cooking, it's going to go in the oven).

While the chicken is cooking, in a separate pan, put a small amount of olive oil in a pan, and fill your bag of fresh spinach in pan. Cook until wilted down and set aside in a bowl.

Cut the bell pepper into strips. Cook in same pan spinach was in, until it's burnt on some edges of it, to give it a roasted texture. Cook until soft.

Using a Pyrex or similar dish, spray with non stick spray. Lay the chicken out in the pan. Cook for about 20 minutes or until it's no longer pink. If you fully cooked your chicken on the grill, you can skip cooking additional time in the oven.

Once chicken is fully cooked, top each breast with about 1/4 cup of mozzarella cheese, spinach, and strips of red pepper. Top with a small amount of garlic salt. Put back in oven for about 10 minutes or until cheese is melted. You can also turn the oven up to a higher degree to melt the cheese faster.


Wednesday, October 17, 2012

Another Breakfast "cupcake"

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Muffin pans are the best thing in portion control in my opinion. They provide the right serving of food (I just hate cleaning the pan...but that's what my husband is there for! haha, thank God he doesn't mind!)

What you need:

-Frozen shredded potatoes
-6 eggs
-6 pieces of bacon, cooked
-Shredded Cheese of choice

Set oven to 375. Spray your pan with non stick spray.

Place a scoop full of hashbrowns into each muffin. Cook for about 15 minutes or until you see them turning brown.

Meanwhile, cook your bacon if it's not already cooked. Scramble your eggs in a bowl with salt and pepper.

Remove the hashed browns from oven, spoon egg on top of each muffin. Crumble or break the bacon into pieces, and put it on top of the eggs. Top with a small serving of cheese on top. Cook for another 10-15 minutes, depending on how done you like your eggs.

Another idea: You can put one whole egg cracked into each muffin and cook them that was as well, but this will double your egg count for the recipe.

Chicken Salad Lettuce Wraps

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Chicken Salad Lettuce Wraps

What you need:

-Canned Chicken Breast
-Chopped Celery
-Chopped Green Onion
-Spicy mustard
-Lettuce leaves, I like Romaine.

I don't measure my ingredients for this recipe since they don't really make a huge difference in the calorie count. I use as much as I like, or as little as I like.

Spoon the ingredients into your lettuce, making it like a taco, or a burrito, and eat!


Pin It It's been almost two weeks since I updated, and I do apologize! I hit the 50lb mark last week! I'm now down another half pound or so, weighing in at 241.8. This is me last week :) I still look the same a half pound lighter haha.

Friday, October 5, 2012

Buns/Rolls that are only 2 Carbs!

Pin It This is not my recipe! You can find the original recipe at http://fluffychixcook.blogspot.com/2012/05/revolutionary-low-carb-hot-dog-buns.html.

The photos are also do not belong to me, they belong to the other blog :)

Mine did not come out as brown as hers. I think I will cook mine a little longer next time. They were like a really fluffy egg, but did have kind of a bread texture. I made a sandwich with one today, and it was really good! I will definitely make them again!

Revolutionary Wraps and Hot Dog Buns

Serves – 8-10 Hot Dog Buns or 12 Hamburger Buns
Difficulty – Easy
Prep Time – 15 Minutes
Cooking Time – 40 Minutes (Hot Dog Buns)

Any shape. Any size! Low Carb Bun shapes are versatile.

8 Large Eggs, separated
5/8c Cottage Cheese (any kind - recipe used Whole Milk)
1-1/8c Mozzarella Cheese, shredded
½ tsp Granulated Garlic
¼ tsp Granulated Onion Powder
¼ tsp Kosher Salt
1 scoop Protein Powder (about 30g or 1/4 to 1/3c, scoop comes with protein)
¼ tspCream of Tartar
1-1/2 tsp Country Dijon (optional)
2 tsp Baking Powder, Gluten Free, non-aluminum

Sesame Seeds or Poppy Seeds, optional (about ¼ tsp. per roll and 1Tbsp per Focaccia recipe)
Preheat oven to 325°. Line baking sheet and with parchment paper or aluminum foil and set aside.

Make bun molds from non-stick aluminum foil and
any shaped item in the house. Spice jars make great shapes!
Use a jar of capers or olives, or a spice bottle, anything you can think of, who said corners can’t be square? Pick a mold slightly larger than the size you want for the finished rolls. These rolls tend to shrink as they cool by about 20%.

(Note on shaping: Make sure to make 2 molds per sheet of aluminum foil so they don’t fall over. Two will create a more steady shape and will retain a curve easier. )
If using non-stick aluminum foil, no need to spray molds with cooking spray. If using regular aluminum foil, then spray molds with olive oil spray and set aside on baking sheets.  (But you should really use the non-stick aluminum foil…)

Yolk Mixture for Low Carb, Gluten Free
Revolutionary Buns and Wraps.

Grate mozzarella cheese.

Blend cottage cheese with a small food processor until smooth.
Grind pork rinds into crumbs with the knife blade of the food processor (if using them).

Measure coconut flour (if using) and sift into dry ingredients.

Measure out protein powder,
salt, garlic and onion powders and mix with dry ingredients to combine.

Separate egg yolks from whites and place into two very clean, oil free pans.

Add cheeses and dry ingredients to the bowl with the yolks and set aside. You will beat this after whipping the egg whites – unless you want to thoroughly wash your beaters in between! (Remember the beaters used for the egg white must be scrupulously clean and dry before beating the whites.)

Beat egg whites to the foamy stage and then add cream of tartar. Beat whites to a hard peak stage. Go look at the instructions in the Basic Rev Roll technique post if you have any doubts about whether you’ve whipped them enough. When they are ready, the whites will no longer move in the bowl. No slippin’ or slidin’ for those egg whites!

Blend egg yolk mixture for 2-3 minutes. The yolk mixture is ready when they change to a lemony color and when the lumps of shredded cheese are mostly gone. It doesn’t have to be perfect!

Fold the whites into the yolk in 3 additions. The first one loosens the yolk mixture and the other two are to add volume so don’t overwork!

Top low carb buns with sesame, poppy or chia seeds!
Spoon the mixture into bun molds. About 3 heaping soup spoons/tablespoons or a generous ¼-3/8 cup of batter will work.

Sprinkle buns with sesame or poppy seeds, or rehydrated minced onions – whatever you want, add fresh herbs or cracked pepper and coarse sea salt!

You’ll get about 8-10 good sized buns depending on how big you made your molds.

Bake rolls at 325° for 35-40 minutes or until golden brown and done throughout. If using two baking sheets, rotate the pans between the two racks of your oven at the 17minute mark!

Buns and wraps are best made hours before or even up to 4 days ahead. Store the buns and wraps in an air tight bag or container in your refrigerator. They become soft and sturdier with age, resisting tears and breaking.

Nutritional Information

Single Serving - 1 Bun or 1 Wrap

Full Recipe

Tuesday, October 2, 2012

Cheesy Asparagus

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My friend, who also had the sleeve a few weeks after me, told me about this recipe she came up with, and it's so good!

This is great for use in the toaster oven!

I always boil my asparagus, because I'm afraid of under cooking them and them not tasting so great....but this works great in the toaster oven!

What you need:

Asparagus (whatever serving size you can eat. I do between 5-8 spears), snapped
String cheese
Parmesan Cheese

Preheat your toaster oven to 425. Spray your pan with non stick spray. Lay down the asparagus, pull apart your string cheese and lay across and all over your asparagus, and then sprinkle with a small amount of fresh grated Parmesan cheese! Cook for about 10 minutes and enjoy!
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